March 14, 2009
DIET, DESSERT AND DOGS HAS MOVED!
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As always, thanks for reading. I look forward to hearing from you on the new site!
(“Um, Mum, you are taking us with you, aren’t you? Because (and sorry to have to tell you this), we actually have more fans on this blog than you do.”)
* Or, Give Pods a Chance!
[Okra pods, in the raw]
I have a confession to make. I haven’t told you all about this yet because, quite frankly, I was afraid you’d reject me. Move that cursor elsewhere, and click. At best, roll your eyes. Maybe snort in disgust. Maybe gag, even.
But I’ve decided it’s time. I mean, really, what kind of lasting relationship can we have without full disclosure?
So I’m just going to come out and say it:
I love okra.
Are you running for the hills yet?
Oh, I know what you’re thinking: Okra? That polygonal pod that’s a staple in gumbo, and mostly reviled? That much-maligned member of the marrow family (but cocoa is in that family, too!) that most people reject without so much as a nibble? That pariah of the produce aisle that’s often referred to as gluey, viscous, slimy or mucilaginous–with seeds that remind you of those bowls of peeled grape “eyeballs” we all stuck our hands into at Halloween when we were kids?
Yep. That okra.
I adore okra’s long, lantern-shaped pods, the vibrant green skins with just a hint of fuzz and the wagon-wheel innards when you cut them across. I love the mild, slightly woodsy flavor and the pop of the seeds in your mouth. I could eat okra every day, and never tire of it.
I think it’s heartbreaking that okra gets such a bad rap. Okra is like the pimply nerd at school–the reject, the Carrie, the Napoleon Dynamite , the Ugly Betty. The last kid to be chosen for the baseball team. The scrawny kid on the beach who gets sand kicked in his face. The pink-and-too-frilly kid who takes her dad to the prom. The computer geek nobody wants to date so then he quits high school and starts some computer company run from his parents garage and redeems himself by becoming the richest guy in America. . . oh, wait. That would make him Bill Gates, wouldn’t it? And then he’d actually be much sought after, wouldn’t he? Well, heck! To my mind, that IS okra!
[A bit of spice, a bit of bite, a bit of lemon zest: an endearing combination.]
I think we should give okra the accolades it deserves. Let’s nurture its low self-esteem. Let’s compliment its grassy hue and lovely symmetry, tug its cute little tail at the narrow end and make it blush. Sure, it was born a green vegetable (already at a disadvantage compared to, say, watermelon). And then there’s the goo factor. But sometimes, with a recipe that takes our humble ingredient and pushes it to be its best, well, that little green lantern can really shine. That’s what I wish for my buddy, okra.
In these recipes, okra is elevated to something that transcends its reputation. It’s like okra gussied up for a date. Okra getting an A+ in physics. Okra at its best self–I know, like okra after taking one of Oprah’s “Be Your Best Self” weekends! (Just imagine the introductions at that seminar, sort of like David Letterman’s ill-fated attempt at hosting the Oscars: “Okra, meet Oprah. Oprah, okra.”).
Besides, okra has much to offer us. Described by WholeHealthMD as having a taste that “falls somewhere between that of eggplant and asparagus,” it’s a good source of Vitamin C and several minerals; and the seeds offer up protein in every pod, along with 4 grams of both soluble (known to help keep cholesterol levels in check) and insoluble (great for regularity) fiber in a one-cup (240 ml) serving.
[Still slightly al dente in this photo; cook a bit longer if you’re an okra neophyte.]
These are two of my favorite okra dishes, ones that we consume fairly regularly here in the DDD household. The first is another adaptation from my dog-eared copy of Flip Shelton’s Green, a Moroccan Spiced Okra-Quinoa Pilaf. I’ve made liberal changes to this one, including altering the base from rice to quinoa. The spices are subtle with a barely detectable undertone of lemon zest in the mix. Served sprinkled with chopped nuts, this pilaf is a meal in a bowl all on its own.
The second dish comes from one of my all-time favorite cookbooks, Indian Cooking Course by Manisha Kanani. Again, I’ve made a few alterations to the original, which asks you to dry-cook the okra on the stovetop; I’ve found that adding chopped tomatoes and allowing the tender pods to stew in the juices produces a more appealing taste and texture. Although a masala curry, this one isn’t the least bit spicy, yet is still rife with the flavors of tomato, cumin, coriander and fresh cilantro. It’s a perfect side dish for Indian food, of course, but we also enjoy this as an accompaniment to burgers or cooked grains.
So go ahead, give okra a try! Who knows? You may even like it. And don’t worry, the secret will be safe with me.
Moroccan-Spiced Pilaf with Quinoa and Okra
adapted from Flip Shelton’s Green
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
adapted from Indian Cooking Course by Manisha Kanani
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
© 2009 Diet, Dessert and Dogs
January 3, 2009
DIET, DESSERT AND DOGS HAS MOVED! Please visit us at the shiny new home of DDD, by clicking here.
First, and most importantly: Happy 2009, everyone! Thank you all so much for your wonderful comments and good wishes for the new year. I can’t even begin to express how much I appreciate them all and how much blogging has brought into my life. But by far, the best part is you–readers and other bloggers. Thank you for sharing 2008 with me, and I look forward to 2009!
The HH and I (sans The Girls, unfortunately, as our Elsie Girl refuses to play nice with the other five dogs who live there) spent another lovely, bucolic New Year’s Eve with my friends Gemini I and II and their broods up at Gemini I’s palatial country “cottage.” We ate, we drank, and Gemini II’s hubby lit fireworks just before midnight, when we toasted in 2009. The rest of the time, we chillaxed to the max, reading in front of the fireplace, watching ice fishers huddled by their hut atop the lake, taking photos of indigenous birds perched at the feeder outside the window, or working as a group on the massive, 2-page annual crossword puzzle that’s printed in The Globe and Mail. I didn’t even mind the snow and ice (a New Year’s Eve miracle!).
And now, back to reality. . . and back to business.
Although I more or less threw resolutions out the window many years ago (really, don’t I already know I’ll want to lose weight after the holidays?), I do update a list I call my “Five Year Plan.” In it, I write down goals for the following six months, the following year, two years, and five years. I try to arrange them so that the earlier goals might naturally precede the later goals (eg., six months: take a course in html; one year: design own web page).
Okay, so maybe it’s just another version of resolutions after all. . .but this long-term view has worked well for me in the past: one of the most unusual “goals” that came to fruition was “work with a business coach–for free”; and so far, the best one (way back before I met the HH) was “own my own home,” something I’m adding back to the list this year, now that we’ve been renting for. . . well, far too long.
I’ve decided that this list works best when it’s kept private, as last year’s list, while not that different from the ones I wrote before it, was a total bust. Instead of losing 50 pounds over the past 50 weeks or so, I’ve gained about four (definitely more than the “1.5 pound” holiday average. My parents always encouraged me to try to be above average, so I guess I can say I’ve accomplished that now).
Still, I believe the concept is a great one and one that most people should try at least once. As the famous Harvard study demonstrated, those who write down their goals (as opposed to simply thinking of them) tend to concretize them, and the goals are more apt to come true. For whatever reason, putting something down on paper triggers a mechanism in the brain that impels you to action. I will share the easiest goal on my list, though: remain part of the blogging world, and keep blogging regularly. That one, at least, I know will be pure pleasure to enact!
Before I bid 2008 adieu permanently, however, I wanted to share the amazing Indian feast we had when the CFO visited at Christmas time. Although our meal on December 25th was relatively traditional, it was this one (the following night) that became the high point of holiday meals for us.
[Peas in a Creamy Curry Sauce]
I first discovered Indian cuisine about 10 years ago, after having to change my diet dramatically and seek out foods that met my dietary challenges. At the time, being both a meat eater and a wheat eater, those challenges were plentiful.
Then I began to frequent Indian restaurants. Most dishes were not only wheat-free, but gluten-free as well! And the vegetarian/vegan options seemed endless. Here in Toronto, many Indian restaurants operate as all-you-can-eat buffets. These ostensibly boundless displays of vegetable- and legume-based dishes were dazzling and even a bit overwhelming at first, as I was determined to try every dish in my new culinary repertoire. (Eventually, I realized, many of those dishes had been sitting out under warming lights for hours, or were thrown together from leftovers of two or more of the previous day’s dishes; I began to opt for sit-down restaurants instead).
It seemed natural to attempt to re-create those spicy, saucy, succulent meals at home. I bought a couple of Indian cookbooks and went to work. In those days, I cooked a lot of chicken and meat dishes, some of which I’ve converted over the years. Perhaps it was curry overload; perhaps I assumed I’d never achieve a comparable result without the meat. For whatever reason, I hadn’t cooked a full Indian meal in some time.
Then I remembered that the CFO was also a fan of the cuisine and had an idea to whip up our own little Indian buffet as a post-Christmas dinner. The results were stellar, and made me wonder why I’ve neglected those recipes for so long.
Our meal included a fabulous multi-lentil dal based on Lisa’s recipe (my only change to the original recipe was using three types of lentil instead of lentils and moong beans); peas in a creamy sauce; curried potatoes and kale; and cheela (chickpea pancakes) along with basmati rice. While the potato dish was pretty much a haphazard combination of leftover tomato sauce, chopped kale, and chunks of spud, I did take note of the other recipes and can share them here.
Each of these dishes on its own would make a warming, satisfying light meal; put them together, and you’ve got a memorable finale to an eventful year.
One definite item in my next 5-Year Plan: Cook Indian more often.
Peas in a Creamy Curry Sauce
Super quick and easy, this side dish provides a lovely visual contrast to the mostly dull colors of long-simmered curries. The vibrant green and sweet flavor of the peas is perfect as an accompaniment to the intense spice of the other dishes. From an unidentified cookbook–sorry!
Cheela* (Chickpea Pancakes)
adapted from Meena Pathak’s Indian Cooking for Family and Friends
*From what I can tell, these are also sometimes called pudla. Whatever you call them, they were so remarkably good that we consumed them all before I realized I’d not taken a photo. But other versions abound on the net; for photos, check out the blog posts by Johanna, Lisa, Pikelet and Pie (with zucchini) or (for an Italian twist) Kalyn.
© 2009 Diet, Dessert and Dogs
DIET, DESSERT AND DOGS HAS MOVED! PLEASE VISIT THE NEW SITE BY CLICKING HERE.
[I thought it would be fun to run a little series over here at DDD: I'll profile one one of my favorite foods, or a food that I've recently discovered and enjoyed, over several days. For this fourth entry, I'm focusing on Coconut. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. ]
Well, folks, it’s been quite the day here at the DDD household. This post may be a tad longer than usual, so relax, don those fuzzy slippers, curl up by the firewall, and read on. . .
The day started out almost like any other, except that the HH, suffering from a bout of the flu, was at home. Knowing he needed something substantial and nourishing–and fearing I might be felled as well–I cooked up a huge batch of stick-to-your-ribs, nutrient-dense, thick and creamy Baked Oatmeal. So far, so good.
As is our habit, the HH and I ate our meal at the table, as The Girls waited in the wings (really just across the floor), like so:
Once we were done, as usual, we offered The Girls the leftovers. In this case, it amounted to about 1/4 cup (60 ml.) cooked oatmeal each. I scraped the oatmeal into their bowls, set them on the floor, and the enthusiastic slurping began.
“Isn’t it cute how they hoover it up?” I mused absentmindedly to the HH.
“Yep, they really seem to like that apple-raisin combo,” he remarked.
“Ha, ha, yes, the–the WHAT?!! Apple-raisin??!!! RAISIN???!!!!” How could I have missed them?? HOW COULD I BE SO IRRESPONSIBLE???!!!! RAISIN. Oh, no. . . . . .
I swooped in to whisk the bowls out of reach–but alas, too late. They’d both eaten several mouthfuls of raisin-infused oatmeal! Now, as any of you with dogs already know, recent media reports have warned that raisins–for some unknown reason–can be highly toxic to dogs, sometimes causing nausea, renal failure–or worse. Horrors!
In a panic, I called the vet to see what to do. My mind was already reeling with unspeakable possibilities. “Bring them in immediately,” she commanded.
And so, a few moments of carelessness led Ricki to spend half her morning chewing her nails in the vet’s office, waiting for The Girls to upchuck a few mouthfuls of cooked oatmeal, apples, and raisins.
Thankfully, everyone came through just fine (though to tell the truth, I’m probably still a bit traumatized–but that might just be because of the size of the vet bill).
Well, after the Ordeal of the Raisins, I was in no mood to crack open a coconut, so we’ll forgo that demonstration today. I do, however, have this yummy coconut-rich Cabbage T’horin for you, as the first entry in the Lucky Comestibles: Coconut series. (And no dogs were harmed in the making of this side dish).
* * * * * * * * *
Coconut, like coffee, chocolate and wine, is a perfect example of culinary atavism: hailed as a boon to health in one generation, scorned in the next, then revived as a “health food” yet again decades later.
Given a bad rap in the past because of its high saturated fat content, what we think of as coconut, that white “meat” that’s most often eaten shredded and dried, is actually the nut of a fresh, green coconut fruit. In recent years controversy has developed over whether or not coconut oil is or is not good for us. Apparently considered a panacea in the tropical countries where it’s naturally abundant, coconuts have been touted more recently in North America as well, to treat a variety of medical problems.
In nutrition school, we learned that the saturated fats in coconut, unlike those in other foods with a high sat fat content (such as meat or butter), are considered “medium chain fatty acids,” which don’t increase cholesterol levels or contribute to atherosclerosis and other cardiovascular issues. In fact, most of the studies previously done on coconut oil focused on hydrogenated varieties, and hydrogenation renders any fats unhealthy.
Some researchers also believe that coconut oil is useful for a plethora of ills, including fungal infections (caprylic acid, derived from coconut, is a primary alternative treatment for candida yeast overgrowth), viruses, parasites, digestive disorders, and a wealth of other conditions, as well as helping to prevent heart disease and promote weight loss (though I’ve never been the beneficiary of this last characteristic).
One thing that’s indisputable is its place as first choice when you’re seeking an oil to cook with on high heat. Because of its saturated status, coconut oil is the oil least damaged by heat, which makes it great for frying (even though I know you never fry foods, right?) or baking. And because it’s solid at room temperature (as long as your room is below 76F), coconut oil makes a great butter substitute, and can be used interchangeably with butter. At the organic market where I used to sell my baked goods, one of the vendors was known to eat it off a spoon. I never quite achieved that lofty accomplishment, but do use it for stir-fries and baking.
Fresh coconuts also confer health benefits, through the coconut “water” (the liquid inside the coconut fruit–not to be confused with coconut milk, which is made by boiling the meat of a coconut). I had the opportunity to drink some fresh coconut water extracted from one of these green coconuts a few years back when in nutrition school. An incredibly healthy imbibement, the liquid from a fresh young coconut is said to have the same electolyte balance as our blood, so it’s a wonderful energy drink (which, according to Wikipedia, can actually be taken intravenously!) . I must admit I wasn’t a fan. Apparently, coconut water is now being sold already flavored, so I may give it a try.
As to coconut milk, well. . . is there anything richer tasting than full fat coconut milk? It’s the base for my soy-free vegan whipped cream (the recipe for which is being tweaked daily, with the goal of perfection by the time it appears in the upcoming cookbook) and many a creamy sauce. I love it in desserts and use it in baking as well when I can, although again, you don’t want to overdo the sat fat.
Finally, there’s the coconut itself. Fresh coconut meat is unparalleled in flavor and texture, but practicality does take over most of the time when we’re cooking or baking, and dried is a fine substitute. I’ve used freshly grated coconut meat on only a handful of occasions in cooking. Generally, I prefer unsweetened, as I’d rather have control over the amount of sweetener in my foods (and shredded coconut is often sweetened with white sugar). This way, as well, you need buy only one type, as it’s suitable for both cooking and baking. For the recipes in the Lucky Comestibles series, I’ll try to include coconut meat, milk, and oil (and leave you to try fresh coconut water on your own).
Today’s recipe, the first one I made from my new cookbook, Passionate Vegetarian by Crescent Dragonwagon, features shredded dried coconut.
According to the book, this dish hails from Kerala province in India, the very name of which means “Land of the Coconut Palms” and where “almost everything contains coconut.” I think this T’horin is testament to that sentiment–I mean, how often would you consider combining coconut with your cabbage? And yet, it really works.
Try this out for a quick, easy, and incredibly tasty dish. Unlike many dishes with cabbage, this one stir-fries it without the addition of very much liquid, for a crisp yet fully cooked result. I thoroughly enjoyed it as a side with dinner–and was sure it never came anywhere near the drooling mouths of The Girls.
“Thanks, Mum, we appreciate that. . . we’re still feeling a bit woozy from that weird breakfast you gave us.”
[Now, why would I place chopsticks in a photo of an Indian dish, you ask? Beats me; just thought they looked nice somehow. I did eat the T’horin with them, though.]
January 30, 2008
DIET, DESSERT AND DOGS HAS MOVED! If you’re reading this page, you’ve landed on the old site. Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!
As always, thanks for reading. I look forward to seeing you at the shiny new Diet, Dessert and Dogs!
“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]
Love never ceases to amaze me.
In the halcyon days of our relationship, when my HH and I were still in early stages of romantic life, I was sideswiped with a doozy of a diagnosis that caused me to change my diet drastically for what turned out to be quite a long time.
Still fiercely besotted back then, my HH was perfectly willing to accommodate my strange and singular dietary restrictions: no sugar, no wheat, no eggs, no dairy, no anything fermented (which included my half of those bottles of wine we’d grown accustomed to consuming with dinner), no caffeine, and on and on—for about three more paragraphs.
As a couple who habitually dined out 2 or 3 times a week plus brunch on Sundays (one advantage of meeting when we were too old for kids is the increased discretionary spending), this new diet forced us to alter our regular routine, um, considerably. All this, and my HH was still happy to comply, and even join me as I consumed cooked amaranth and tahini, tamari-marinated tofu, kamut pasta sprinkled with nutritional yeast, kale and arame salad, and every other manner of organic, whole, vegan foodstuff.
Yes, for a time, life was good in the DDD household.
After a couple of years of this regime, however, the cracks began to appear. I detected quiet rumblings of protest, as when I’d serve up my favorite tofu-veggie stir fry in almond-curry sauce: “What?” my HH would say. “This, again?” He’d eat it, but he wasn’t happy.
Soon, he imposed a veto on seaweed (unless, of course, it was wrapped around a hunk of raw eel or salmon at his favorite sushi bar). “It’s actually kinda slimy and gross when it’s marinated like that,” he’d remark of my kale and seaweed salad. Next, he tired of tofu. “That tofu stir-fry was okay at first,” he admitted, “But I think I’m maxed out on tofu for a while.” Before I knew it, he was once again craving caffeine. Up came the coffee maker from the basement, where it had been relegated for over a year, amid the piles of as-yet unpacked boxes from our previous house-move.
Almost imperceptibly, more changes took place. Stealthy, small cartons of half-and-half cream began to make their way back into our fridge. At first, they lay low at the back, behind the cartons of soymilk; later on, they declared their presence boldly, at the very forefront of the shelves. Eventually, there came the final affront: last year, the HH rekindled his mania for meat. No more pasta with veggies and walnuts for dinner, no sir; from now on, he wanted steak.
Well, what’s a vegan-loving gal to do when her HH suddenly reverts to his Neanderthal, bachelor appetites (for foods, that is)? These days, most of the time our dinner table is graced with a dual repast: a vegan main course for me, which cheerfully serves double duty as a side for him, nestled next to his hunk of animal protein. I love the guy, and he cooks his own meat, so I can live with it.
(“Steak ? Did someone say ‘steak’? But Mum, we think you should be the one to cook it. Dad never gives us as many leftovers as you do. . . oh. Sorry to interrupt.”)
This past weekend, however, I decided to whip up a tofu omelette for myself for brunch. I also thought it would be the perfect contribution to Nandita’s Weekend Breakfast Blogging event, this month hosted by Rajitha at Hunger Pangs.
I’d been reading about these omelettes ever since coming across Cozy Inside, Joni Marie Newman’s blog for her cookbook of the same name (which I promptly ordered after reading the recipe). I also found a great recipe for a tofu omelette on Fat Free Vegan Kitchen’s page, which was subsequently extolled by Don’t Get Mad, Get Vegan . And Vegan Ronin served up her own version back in 2006.
I had tried both the Cozy Inside and Fat Free Vegan Kitchen omelettes and enjoyed them immensely. This morning, however, I was aiming for something a little richer and a little more gussied up, something I could serve to friends as the centerpiece of a brunch buffet. So, using these three for inspiration, I played with the various elements of the recipes and devised my own concoction.
An old recipe for a regular, egg-based omelette that had always intrigued me since I first read about it years ago is a sweet version, with an apple-cinnamon filling. So that the flavors in the base wouldn’t clash with the sweetness of the filling, I decided to make the omelette itself as plain as possible, omitting any strong seasonings such as garlic, paprika, or chopped veggies.
While cooking it up (and as you’ll see, the process is surprisingly easy), it still felt as if the dish needed something more than just apples to finish it off properly. I remembered a curried cream sauce I’d created to pour over broccoli raab, as a slightly sweet contrast to the bitterness of the greens. I thought that would be the perfect accesory for this omelette, and stirred some up while the apples cooked. The final product was a delicious and filling brunch.
Once everything was completed and plated, I tentatively asked the HH if he’d be willing to taste it.
Surprise number one: “Sure,” he said. He took a big forkful.
Surprise number two: “This is delicious!” he proclaimed, and then: “Can I have half?” Well, I’ve never been so happy to share.
With great enthusiasm, he proceeded to eat it all, and practically lick the knife clean. Perhaps the tofu embargo has come to an end.
Yep, love never ceases to amaze me.
Tofu Omelette with Sauteed Apples and Sweet Curry Cream Sauce
December 20, 2007
I’m feeling a bit overwhelmed today, what with an order for 56 frosted cupcakes due by noon, as well as an article on cooking with avocado expected by this afternoon. Yikes. Therefore, today’s Holidailies post will be short and sweet. Or, in this case, short and spicy.
This recipe for Tofu Masala is quick and easy, despite the long list of spices that need to be ground into a curry. I’ve adapted the recipe from the fabulous cookbook, Green, by Flip Shelton. When I saw it in Chapters, I loved the modern, clean look of the book and bought it on impulse, but must say it’s become one of my favorites because of the recipes.
Maybe it’s my lifelong enchantment with Australia (and New Zealand) that drew me to it, but the book itself is a definite winner, filled with fresh, delicious, quick dishes that have, so far, always come out just right.
This recipe was one of my first ventures into homemade curries, and I was a bit intimidated by all the spices the first time I made it; my mother’s spice cupboard, in contrast, contained exactly one jar each of garlic salt, paprika, onion salt, and white pepper. All I knew about fenugreek at the time was that it’s commonly used in Ayurvedic cooking, and is supposed to help keep blood sugar levels even (enough of a reason right there to try it, I guess). But the spice mixture here–and it’s a powerfully hot mix, so beware if you’re timid about hot spice–is the perfect blend to offset the otherwise bland tofu, the al dente vegetables, and the brown basmati rice.
Sorry I don’t have a photo of this one; we made it at my last cooking class and consumed it before I remembered to snap a picture. I’ll add one in next time we eat it over here at D,D & D.
Easy Masala Curry with Veggies and Tofu
This dish is truly a snap to make, despite the long list of spices. And you can alter the mix of vegetables to your taste, or according to what’s on hand in the fridge!
1/2-1 small jalapeno pepper, finely chopped
4 cloves garlic, chopped
1-inch piece of ginger, minced
2 T. chopped cilantro
1 tsp. coriander
1 tsp. whole black peppercorns
1 tsp. black mustard seeds
1 tsp. fenugreek
1 tsp. ground turmeric
1 tsp. Sucanat or 5 drops stevia
Pinch sea salt
Juice of one lemon
1 Tbsp. extra-virgin olive oil
2 medium onions, chopped
About 400 g. (1 lb.) firm or extra-firm tofu, cubed
1 cup green beans, cut in half, or green peas
1/2 red pepper, chopped
2 small Japanese eggplants, cut in disks
1 cup button mushrooms, cleaned and quartered
4 medium tomatoes, chopped
Place the jalapeno, garlic, ginger, cilantro, spices, sucanat, salt and lemon juice in a small food processor or coffee grinder and blend until you have a paste. Set aside.
Heat the oil in a large pot or dutch oven over medium heat and add the onions. Saute for two minutes, or until just soft. Add the chili paste and stir until the onion is well coated. Add the tofu, and stir to coat. Add remaining ingredients, reduce heat to medium-low and continue to cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
Serve over brown basmati rice. Makes 4-6 servings.